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Frontier Research in Food Microbiology
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Frontier Research in Food Microbiology

A special issue of Applied Sciences (ISSN 2076-3417). This special issue belongs to the section "Food Science and Technology".

Deadline for manuscript submissions: closed (20 October 2022) | Viewed by 12051

Special Issue Editor

Dr. Teresa Gervasi

E-Mail Website
Guest Editor
Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, 98168 Messina, Italy
Interests: microbial fermentation; by-product valorization; probiotics; gut microbiota; antimicrobial compounds; functional food
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

One of the biggest challenges in the world of food is having the in-depth knowledge of the microbial communities of which several food products are or could be made up of. Microorganisms have great potential in the food industry, representing key factors both in food processing and spoilage. They play an important role in all the various processing steps of food production, from the handling of raw materials to waste treatment.

In this direction, microbial communities can serve as a functional reservoir; however, another important aspect is their function in food spoilage, intoxication, and disease.

All these aspects connected with microorganisms and food are a growing concern not only from an economic point of view but also from an environmental and public health perspective.

In light of these concerns, this Special Issue wishes to make a full contribution to the field of Food Microbiology.

The aim of this Special Issue is to gather knowledge concerning microorganisms in food and to highlight innovative research frameworks including:

  • Taxonomy, genetics, biochemistry, and physiology of microorganisms that are used to make foods or that are responsible for food spoilage and foodborne diseases;
  • Microorganisms involved in food fermentation;
  • Microorganisms as a potential tool for food waste management and valorization;
  • Microorganisms with claimed probiotic properties and studies on the survival and persistence of probiotics in the gastrointestinal tract;
  • Microorganisms as an index of the sanitary quality of food and predictive microbiology applied to food products;
  • New antimicrobial compounds that can be used in food/ beverage ecosystem and novel preservation techniques;
  • New strategies for food product or processing innovation, including the applications of modern biotechnologies.

I invite you to submit research articles, reviews, communications, and concept papers focused on this broad research area and any related aspects.

Dr. Teresa Gervasi
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Applied Sciences is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food production
  • fermented products
  • fermentation process
  • biotechnologies
  • bioprotection
  • predictive microbiology
  • antimicrobial and natural products
  • probiotics
  • food and health
  • sustainability

Published Papers (6 papers)

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Editorial

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3 pages, 197 KiB  
Editorial
Frontier Research in Food Microbiology
by Teresa Gervasi
Appl. Sci. 2023, 13(6), 3454; https://doi.org/10.3390/app13063454 - 08 Mar 2023
Viewed by 1006
Abstract
I am pleased to introduce this Special Issue, which covers a wide range of areas [...] Full article
(This article belongs to the Special Issue Frontier Research in Food Microbiology)

Research

Jump to: Editorial

6 pages, 254 KiB  
Article
In Situ Interaction of Enterocin A/P with Staphylococcusaureus SA5 in Goat Milk Lump Cheese
by Andrea Lauková, Oľga Burdová and Jozef Nagy
Appl. Sci. 2022, 12(19), 9885; https://doi.org/10.3390/app12199885 - 30 Sep 2022
Cited by 1 | Viewed by 927
Abstract
In Slovakia, goat milk is used for the production of traditional/local products, for example goat milk lump cheese. Healthy and safe dairy products are one of the major objectives for producers and consumers. Staphylococci are found in frequent contaminants of raw milk and [...] Read more.
In Slovakia, goat milk is used for the production of traditional/local products, for example goat milk lump cheese. Healthy and safe dairy products are one of the major objectives for producers and consumers. Staphylococci are found in frequent contaminants of raw milk and dairy products. A promising approach of how to prevent/eliminate them is represented by bacteriocins. The aim of this study was testing in situ the anti-staphylococcal effect of Enterocin A/P, characterized in our laboratory and produced by the non-autochthonous strain Enterococcus faecium EK13 = CCM7419 against the contaminant strain Staphylococcus aureus SA5 experimentally inoculated in a goat milk vat during processing of goat milk lump cheese to show the application potential of Enterocin A/P. In addition, the parameters influencing the ripening of the cheese (lactic acid-LA), the acidity °SH and the pH were also checked. The 2.5 log cycle difference was found in the EV comparing to the CV at day 168 (1 week), which indicates a reduction of SA5 cells due to Ent A/P. The acidity value (pH and °SH) and LA were not negatively influenced. These preliminary results indicate that Enterocin A/P seems to be a promising additive for dairy products. Moreover, this is the first study showing in situ (in goat milk cheese) the anti-staphylococcal effect of Ent A/P. Full article
(This article belongs to the Special Issue Frontier Research in Food Microbiology)
9 pages, 2242 KiB  
Article
Characterization of New Probiotic Isolates from Fermented Ajwa Dates of Madinah and Their Anti-Inflammatory Potential
by Abdullah Al Malki, So-Hyun Yoon, Ahmad Firoz, Hani Mohammed Ali, Yong-Ha Park, Yan-Yan Hor and Irfan A. Rather
Appl. Sci. 2022, 12(10), 5082; https://doi.org/10.3390/app12105082 - 18 May 2022
Cited by 5 | Viewed by 1577
Abstract
A total of 20 Lactobacillus strains isolated from fermented dates were tested for their probiotic potential by comparing their pH stability, resistance to low pH, and ability to tolerate bile salts. Out of 20 strains, 3 strains named as Lactobacillus pentosus KAU001, Lactiplantibacillus [...] Read more.
A total of 20 Lactobacillus strains isolated from fermented dates were tested for their probiotic potential by comparing their pH stability, resistance to low pH, and ability to tolerate bile salts. Out of 20 strains, 3 strains named as Lactobacillus pentosus KAU001, Lactiplantibacillus pentosus KAU002, and Lactiplantibacillus plantarum KAU003 had a high tolerance of acids and bile salts and the capability to adhere to the intestinal wall. In addition, the three isolates were tested for their anti-oxidation, anti-glucosidase inhibition, cholesterol-lowering, and anti-inflammation properties. Among them, strain KAU001 and KAU002 inhibited α-glucosidase, lowered cholesterol level, inhibited nitric oxide production, and showed a higher anti-oxidative ability that was significantly better than strain KAU003. Both strains also significantly inhibited the release of inflammatory mediators such as TNF-α, IL-6 and IL-10 induced by LPS on RAW 264.7 macrophages (p < 0.001). The results indicated that KAU001 and KAU002 have the highest probiotic potential, potentially modulating metabolic health and reducing pro-inflammatory cytokines in response to allergic reactions. Full article
(This article belongs to the Special Issue Frontier Research in Food Microbiology)
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9 pages, 255 KiB  
Article
The Antimicrobial Potential of Hexane Oils and Polyphenols-Rich Extracts from Pistacia vera L.
by Teresa Gervasi, Manuela D’Arrigo, Rossana Rando, Maria Teresa Sciortino, Arianna Carughi, Davide Barreca and Giuseppina Mandalari
Appl. Sci. 2022, 12(9), 4389; https://doi.org/10.3390/app12094389 - 27 Apr 2022
Cited by 4 | Viewed by 1546
Abstract
Pistachio (Pistacia vera L.) nuts contain nutrients and phytochemicals which have been linked to several positive outcomes. The aim of this research was to examine the antimicrobial effect of natural raw and roasted unsalted polyphenols-rich pistachio extracts (NRRE and RURE) and hexane [...] Read more.
Pistachio (Pistacia vera L.) nuts contain nutrients and phytochemicals which have been linked to several positive outcomes. The aim of this research was to examine the antimicrobial effect of natural raw and roasted unsalted polyphenols-rich pistachio extracts (NRRE and RURE) and hexane oil fractions. American Type Culture Collection (ATCC), food and clinical isolates of Gram-positive bacteria (Listeria monocytogenes and Staphylococcus aureus), Gram-negative bacteria (Pseudomonas aeruginosa, Escherichia coli and Enterococcus faecium) and yeasts (Candida albicans) were used. In addition, the influence of the extraction method was evaluated. Generally, NRRE extracts were richer in polyphenolic compounds compared with RURE extracts. NRRE extracted with n-hexane was the most effective on Listeria monocytogenes food isolates strains (MIC values between 0.25 and 2.0 mg mL−1). All extracts, except for RURE extracted with n-hexane, were active against Listeria monocytogenes ATCC 13932. Both hexane oil fractions were active against Listeria monocytogenes ATCC 13932 and Enterococcus faecium DSZM 17050. The oil obtained from natural pistachio was active against three food isolates of Listeria monocytogenes. In conclusion, the present study indicates an inhibitory effect of pistachio polyphenols against Listeria monocytogenes, one of the most serious pathogens causing foodborne disease. Full article
(This article belongs to the Special Issue Frontier Research in Food Microbiology)
10 pages, 1071 KiB  
Article
Differential Immunostimulatory Effects of Lipoteichoic Acids Isolated from Four Strains of Lactiplantibacillus plantarum
by Bong-Jun Jung, Hangeun Kim and Dae-Kyun Chung
Appl. Sci. 2022, 12(3), 954; https://doi.org/10.3390/app12030954 - 18 Jan 2022
Cited by 10 | Viewed by 2039
Abstract
The intestinal health and immune modulatory effects of probiotics are well known. As with live bacteria, several studies demonstrating the ability of dead cells to improve gut health and immunity have suggested varying potentials for microbes to affect the human gut. The effect [...] Read more.
The intestinal health and immune modulatory effects of probiotics are well known. As with live bacteria, several studies demonstrating the ability of dead cells to improve gut health and immunity have suggested varying potentials for microbes to affect the human gut. The effect of dead microbes most likely derives from the cell wall of the microorganism. In this study, the functionality of lipoteichoic acid (LTA), a cell wall component, isolated from four stains of Lactiplantibacillus plantarum, K8, K88, K5-5, and K55-5, and the relationship between LTAs and their receptors were investigated. The four strains of L. plantarum have different LTA structures, which contributed to different immune activities in the immune cells. We confirmed that the different binding abilities with the host cell surface receptors, along with the differences in signal pathway, were due to the structural differences of the LTAs. LTA is an important postbiotic that induces various immunomodulatory actions. Full article
(This article belongs to the Special Issue Frontier Research in Food Microbiology)
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18 pages, 2696 KiB  
Article
Probiotic Potential of a Novel Vitamin B2-Overproducing Lactobacillus plantarum Strain, HY7715, Isolated from Kimchi
by Joo-Yun Kim, Eun-Jung Choi, Jae-Ho Lee, Myeong-Seok Yoo, Keon Heo, Jae-Jung Shim and Jung-Lyoul Lee
Appl. Sci. 2021, 11(13), 5765; https://doi.org/10.3390/app11135765 - 22 Jun 2021
Cited by 13 | Viewed by 3290
Abstract
Vitamin B2, also known as riboflavin, is essential for maintaining human health. The purpose of this study was to isolate novel lactic acid bacteria that overproduce vitamin B2 and to validate their potential as probiotics. In this study, Lactobacillus plantarum HY7715 (HY7715) was [...] Read more.
Vitamin B2, also known as riboflavin, is essential for maintaining human health. The purpose of this study was to isolate novel lactic acid bacteria that overproduce vitamin B2 and to validate their potential as probiotics. In this study, Lactobacillus plantarum HY7715 (HY7715) was selected among lactic acid bacteria isolated from Kimchi. HY7715 showed a very high riboflavin-producing ability compared to the control strain due to the high expression of ribA, ribB, ribC, ribH, and ribG genes. HY7715 produced 34.5 ± 2.41 mg/L of riboflavin for 24 h without consuming riboflavin in the medium under optimal growth conditions. It was able to produce riboflavin in an in vitro model of the intestinal environment. In addition, when riboflavin deficiency was induced in mice through nutritional restriction, higher levels of riboflavin were detected in plasma and urine in the HY7715 administration group than in the control group. HY7715 showed high survival rate in simulated gastrointestinal conditions and had antibiotic resistance below the cutoff MIC value suggested by the European Food Safety Authority; moreover, it did not cause hemolysis. In conclusion, HY7715 could be considered a beneficial probiotic strain for human and animal applications, suggesting that it could be a new alternative to address riboflavin deficiency. Full article
(This article belongs to the Special Issue Frontier Research in Food Microbiology)
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